Ingredients
- 2 slices whole-wheat sandwich bread
- 2 pounds broccoli florets
- 2 tablespoons extra-virgin olive oil
- 3 tablespoons butter, divided
- 2 cups diced onion
- 4 cloves garlic, minced
- ⅓ cup all-purpose flour
- 3 ½ cups low-sodium chicken broth
- 6 ounces reduced-fat cream cheese
- 2 teaspoons Worcestershire sauce
- ¾ teaspoon ground pepper
- ½ teaspoon salt
- 2 cups shredded Colby Jack cheese, divided
Directions
1. Preheat oven to 300°F. Coat a 9-by-13-inch baking dish with cooking spray.
2. Tear bread into pieces and process in a food processor until coarse crumbs form. Spread the breadcrumbs on a baking sheet and bake until dry and crispy, about 10 minutes.
3. Meanwhile, bring 1 to 2 inches of water to a boil in a large pot fitted with a steamer basket. Steam broccoli until just tender, 4 to 6 minutes. Chop coarsely and spread evenly in the prepared baking dish.
4. Chopped broccoli on a wooden board with a knife serving dish in the background
5. Heat oil and 1 tablespoon butter in a large saucepan over medium-high heat. Add onion and garlic; cook, stirring frequently, until soft and translucent, 3 to 5 minutes. Sprinkle flour over the vegetables and cook for 1 minute. While stirring, slowly pour in chicken broth. Cook, stirring occasionally, until thickened, about 3 minutes. Stir in cream cheese, Worcestershire, pepper and salt and cook, stirring, until smooth, about 2 minutes. Remove from heat and stir in 1 ½ cups cheese. Pour the cheese sauce over the broccoli.
6. Melt the remaining 2 tablespoons butter. Combine the melted butter and the breadcrumbs in a medium bowl. Spread evenly over the broccoli mixture. Top with the remaining ½ cup cheese.
7. Bake until the cheese is melted and the sauce is bubbling around the edges, 25 to 30 minutes. (Eating Well)
